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Gluten free spiced pumpkin pancakes

Gluten free, FODMAP friendly
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins



  • 250 g pumpkin cubed and steamed
  • 3/4 cup (90g) brown rice flour
  • 1/2 cup (60g) tapioca flour
  • 1 egg
  • 4 tablespoons coconut or brown sugar use brown sugar if you're particularly susceptible to fructose
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon cinnamon
  • 1/2 nutmeg
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1-2 tablespoons melted coconut oil



  • Combine all the ingredients in your food processor until a thicccc batter forms.
  • Melt some butter or coconut oil for a medium heat, and allow to pan to warm for a couple of minutes. Once it has, spoon a couple of tablespoons of batter into a pancake shape. Turn the heat down, and cook for a couple of minutes, until the pancake is safe to flip. Do so, and then cook for an additional couple of minutes. They are thick pancakes - be patient so that you don't end up with raw pancake insides. Always a disappointing moment.
  • Repeat with the remaining batter, and serve with some berries, maybe some coconut yoghurt, definitely some maple syrup. Basically whatever you're in the mood for.
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